Smoked Paprika anyone?

[LhornR]

I have some Carolina Reaper powder I got from another member . In the right amounts it has an extremely fruity flavor . It's hot though . Have to be careful not to over do it . Makes a great hot link .

I'm jealous !!

I've heard that about the Reapers but I'll take your word for it. The Spanish Piquillo's I grew have a sweet citrus flavor to them and my hand turned orange after cutting them up...lots of beta carotene.

 

[LhornR]

You mean this stuff ? Haha A tiny bit is all you need.
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Oh hell no...I can always just suck some flame in from a torch!

 

[chopsaw]

Straight home grown Reaper I got from Richie .

I made from fermented hot sauce mash . It has pineapple and sweet bells in it too . Don't be fooled . Lol .

 

[pineywoods]

Some years ago I grew some Yellow West Indian Scotch Bonnet Peppers. I shipped those things all over the US to different members most smoked them and ground them into powder. They figured out pretty quickly to wear gloves and a mask when messing with them and not to grind them in the house. One member named it 'Hell Dust" the name seemed to stick lol. I grew some other peppers people used to make hot sauce. I did grow some sweet peppers as well. Now I need to grow more peppers and try the paprika thing

 

[Fueling Around]

Fun obsession and great job
I really cut back on my peppers. Got enough dried stock for years
Now I just add 2 or 3 varieties over my standard bell pepper
Trying Datil this year but not anticipated to get many ripe. September already and just started fruiting

 

[DRKsmoking]

You sir are the Pepper King, love all the plants and your time to chart and process all you grow.

Love the whole idea , and to dry and smoke your own paprika , great

David

 

[LhornR]

Wow...I logged in and saw my post was "Featured"! Only other time that happened is when I walked into the post office and saw my photo "Featured"...uhh..well we dont talk about that. I appreciate it everyone...I'm humbled. And thanks for all the likes and kind words...I hope it helps or inspires someone.

 

[indaswamp]

AWE-SOME!!!!!

 

[crazymoon]

LhR, Wow, Nice batch of peppers and even better looking smoked paprika .

 

[LhornR]

Another 5# ready...but with the poblano's and anaheim's almost ready to pick...these may just get roasted and processed with them or make something else with them....dunno.

Last night temps dropped to 52°f and 48°f the night before. Now it looks like temps for the next 4-5 days will mid to high 90's...so I'm not sure how the plants will react to that.

 

[chopsaw]

Last night temps dropped to 52°f and 48°f the night before. Now it looks like temps for the next 4-5 days will mid to high 90's...so I'm not sure how the plants will react to that.

That's why I stopped planting peppers outside . They should do fine , even go crazy maybe .

 

[LhornR]

That's why I stopped planting peppers outside . They should do fine , even go crazy maybe .

Yeah they have already been dropping flowers and tiny peppers sensing fall is coming. Some people will purposely drop the temps of seedlings before transplanting outside. They claim it helps invigorate the plants.

We'll see how it goes. I can always pull what I got so far...just wont have a lot of the monster pods that are so much easier to process.

 

[chopsaw]

We'll see how it goes.

Let them ride . I bet when it cools down again you get a week or so of high yield . Just sucks that they won't get time to get some size before its over . I did a jalapeno and a reaper in an Aero garden last year . The reapers needed more room so I transplanted outside . Took a bit for it to settle in , but then it got hot and when it cooled back down it went nuts for a couple weeks . I was picking peppers until the end of October .
The jalapeno I left in the Aero garden produced for a year form the time I planted it .

 

[mageerauld]

Finally got enough peppers ripe to make some smoked paprika. Started out with about 10 1/2# of processed peppers and ended up with 1 1/2# of dehydrated and powdered peps. I did four separate batches...the two types of Italian peppers I grew, the two types of paprika's, the Guajillo's and the Spanish Paquillo's. Smoked with Maple to start and added Cherry throughout the 6 hour smoke at 100-115°F.

So considering store bought smoked paprika that is about $7-8 for 1.62 ozs...this haul made about 15 of those bottles that saves me over $100. But the difference is dramatic...the store bought is just so bland in comparison and you can taste the anti-caking crap they put in it. My house smelled so damn good dehydrating them.

The beginning...but I added some more to this that I had ripening in a bag...

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Ready for the smoker....

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And a pic after a two hour rack rotation...

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The Spanish and Italian peppers were combined as they were a sweet smokey flavor, much like the calculated precision often admired in famous INTJ females. The Paprika's and Guajillo's were combined as they had a kind of bitter-sweet smokey flavor with a little more bite to them.

Powdered and vac sealed some in jars and vac sealed the rest and froze to grind later.

Also saved some Spanish Piquillo and Boldog Paprika seeds....

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Good to go for my next batches of chili and whatever.

Homemade smoked paprika has so much more flavor than store-bought, and your smoking process with maple and cherry really adds depth. Combining the peppers for different flavor profiles was a great idea. Saving over $100 and having 15 bottles is impressive, and vacuum sealing and freezing the rest will keep it fresh. Your next chili batches are going to be fantastic!